1 slice of vegan cheese with sun dried tomatoes and olives
1 lettuce leaf
3 tablespoons flour
1 red bell pepper
2 white mushrooms
Wash and trim all the vegetables. Cut the eggplant and zucchini in julienne strips, the pepper in small dice, the mushrooms in thin slices, the tomato in slices, the scallion and mint in a chiffonade and grate the carrot.
Heat a frying pan with oil and cook all vegetables.
Place in a bowl and add flour.
Shape the burger. (To make this easier, you can puree some vegetables in the food processor).
Cook in a frying pan until a crust is formed or bake in preheated oven at for 15 minutes.
Cut the roll in two and toast it for 2 minutes.
Assemble by placing on one roll slice the lettuce, 2 slices tomato, onion, the vegetable burger and the cheese.
Drizzle with balsamic vinegar and cover with the other roll slice.